Potato salad (cream cheese potato salad) | Recipe transcription by chef Shidara's Cooking Dojo
Chef Shitara's cooking dojo Time required : 30minutes
ドーナツ（さつまいもボール）｜ Oyatsu Lab. [おやつラボ]さんのレシピ書き起こし
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Ingredients
- sweet potato : 150g
- グラニュー糖 : 大さじ1
- 白玉粉 : 100g
- 水 : 90g
- 揚げ油 : 適量
Time required
35minutes
Procedure
-
1)
prepare the sweet potato
00:01
Cut the sweet potato into appropriate sizes and peel off the skin.
Place in a pot and add water (not listed).
Bring to a boil and boil for 10 minutes.
Remove to bowl. -
2)
make the dough
00:37
Mash the sweet potato with a fork.
Add granulated sugar and mix.
Add shiratama flour and mix.
Add water in several batches and knead by hand each time. -
3)
mold
01:54
Roll out the dough into a thin strip with a diameter of 2 cm.
Cut into 2 cm width with a knife. -
4)
揚げる
02:31
3を170度の油で10分〜15分揚げる。
生地が膨らんできたらお玉で潰す。
網に取り出して油を切る。 -
5)
盛り付ける
03:10
器に4を盛り付けて完成。
Point
・During step 1, boil the sweet potato until the bamboo skewer sticks to it.
・Knead the dough until it becomes as soft as an earlobe.
・During step 4, if the dough swells, crush it with a ladle to prevent it from shrinking after frying.
・It's delicious to eat as it is, but it's even more delicious with condensed milk.
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